Pasta - Ricotta Ravioli - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

6 each ricotta raviolis

1/4 tsp garlic, minced

pinch chili flakes

3 oz. broccolini, blanched

1 Tbsp olive oil

2 Tbsp cherry tomatoes, cut in half

1 Tbsp toasted pine nuts

3 Tbsp basil vinaigrette

1 Tbsp parmesan, grates

• drop the raviolis into the pasta cooker with salted water.
• saute garlic, chili flakes, and broccolini in olive oil over medium heat.
• add tomatoes and pine nuts to the pan mixing to incorporate
• in a separate pan, warm basil vinaigrette over low heat.
• one the raviolis float to the top of the water, drain well and transfer to the pan with the basil vinaigrette and toss with parmesan.
• arrange the raviolis on the plate.
• top raviolis with broccolini ragout.